Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of boiling water
- 1 cup of finely-chopped celery
- 1 cupful of finely-chopped cabbage
- 1 teaspoonful of salt
- 2 sweet
- 2 green peppers
- one large mold
Directions
yi box of Knox gelatine; 1 pint of boiling water; 1 cup of finely-chopped celery ;
1 cupful of finely-chopped
2 sweet, red Mexican pep-
pers, chopped fine ;
]4. cupful of cold water; 2 green peppers, finely
chopped ; 1 teaspoonful of salt;
cupful of sugar; yi cupful of lemon juice; yi cupful of mild vine- gar.
Soak the gelatine in the cold water for fifteen minutes; add the boiling water and stir until dis- solved. Put in vinegar and lemon juice, salt, sugar, and pour the mixture over all other ingredients. Continue stirring until it begins to congeal; pour into small custard cups and set on ice to harden. Serve with lettuce and mayonnaise dressing. If preferred, mold the salad in one large mold and slice.